Chef Kam serves private affairs
Private Chef, Matlhogonolo Osekile is following in the footsteps of some of the leading Private Chefs in other parts of the world. Best known as Chef Kam, Osekile has an interesting story to share about his current profession. His journey in the culinary industry started off after he completed his Journalism and Media Studies course. Upon completion of his studies, he struggled to survive in the capital city without a job. It was then that he decided to find a job, and that happened to be a stroke of luck for the young graduate. He started off as a waiter at Saffron Restaurant in Sebele Mall. That was in 2013, and he held that role for three months until he got a big break.
An Indian Chef ( Chef Havindra) spotted something in him. He offered to train him in the kitchen for six months as a Tandoori Chef. And the rest as they say is history.
He worked at Saffron, where he gained all the expertise before moving on across the road to the Aquarian Tide Hotel, where he continued to explore his newly acquired skills. He also enrolled in a number of courses/ certificates including a Diploma in Hospitality Management and Culinary Arts diploma from the World Chefs Academy. He would later go on to work at Masa Square Hotel, the Diamond Cafe, as well as the Okavango Delta before he finally decided that it was time for him to pursue his calling as a Private Chef.
Today, the all- rounder Chef is always ready to share his love for cooking with his clients. Describing himself as an all- rounder, Chef Kam can whip any meal that a client desires without breaking a sweat. “I can do anything in a hot kitchen, and can also do cold kitchen pastry and management in a heartbeat,” he says adding that he does not have a particular cuisine that he gravitates towards. “I can do any international cuisine ranging from Korean cuisine, Mexican, French, English, Italian and even our traditional tswana cuisine. So, when I get booked, I usually request menu preferences, dietaries and allergies from my clients so that I can design a custom menu for them,” he tells Style. He shares that he took a detour into Private Chef in 2018 until early 2020. At the time he was working in the Okavango Delta, and that they would work for two months and get 21 days off days. It was during those off days that he wanted to find something to keep himself busy. And that thing happened to be cooking. “So I decided to cook for people at their homes for a fee,” he says, adding that he opened a Facebook Page, Chef Kam and that the response from that really gave him the boost that he needed to go into this thing full time. His clients include Bank of America chancellor, Mr Nicholas Charter, Prof Sheillah Tlou, Former Botswana envoy in the US, ambassador David Newman, to mention a few.
He explains that he opted to be a Private Chef because he felt like there was a need for privacy for certain groups in our society and was also inspired by the fact that currently, the Culinary industry in Botswana is not yet appreciated.
“We are paid less in comparison to our skills and importance in the society. We are educated, we are the next step after a doctor tells you about your new diet plan, We know nutrition, We create menus, We create recipes that suits modern style of eating. I took this route to fulfil the need for privacy and confidentiality,” he explains.
His services as a Private Chef includes, Romantic Picnics for couples, Family Dinner, Private meetings, and Birthday surprises. Chef Kam explains that once he receives a booking, he goes to his client’s house or venue with his equipment. Depending on the number of clients for that particular assignment, he will go with a team of two employees, inclusive of hand waiter who helps to serve and clean up the kitchen.
Explaining what exactly he offers, he explains that he offers a 5- star dining experience to his clients at the comfort of their homes.
“It is like you are at a hotel but in actual fact, you are literally in your house. I make you feel like a guest at your house as I cook for you,” says Chef Kam, adding that his services are a necessity during this times of the pandemic where people are afraid to eat out. His niche, he says are diplomats, Senior citizens, corporates, couples and anyone who can afford to book a private chef. His prices range from BWP 2500 to BWP10 000 depending on the event that one is booking for and the number of people.
He also highlights that what sets him apart from others in the industry is the fact that he prides himself for being reliable, confident and competent. “I am the master of my own art and my clients are the type to eat with their eyes and phones. My plating techniques and cooking skills sets the bar high,” he brags.
In his many dishes, he uses a lot of fresh herbs, which he credits for his success. “The fresher, the better. I do not just mix every spice and herbs, I follow the right culinary procedures and practice my Gastronomical skills more often,” he says.
When a client books him, he explains that they expect the service they get at restaurants, doubled. Secondly, he gives clients an experience like no other from a detailed presentation that specifies nutritional value of the meals to a quick customised service without waiting like at restaurants. He also adds to the whole experience by using organic ingredients. He mostly make his dishes from scratch and that there is an option where you can watch him as he prepares the meals and learn a thing or two from me.
“I make you feel special in your booking, by interacting and engaging you about food topics, explaining origins of a certain dish and its evolution,” he reveals.